Heat the oil in a pot.
Sauté mussels and squid for 2 minutes; remove from the pan and then set aside.
On the same pot with remaining oil and juices, add the ground pork continue to cook until the color turns to medium brown.
Add the tinapa flakes and Knorr Shrimp Cube. Continue to cook for 1 minute.
Stir-in the all-purpose flour.
Pour the annatto water (do not include the seeds) and 3 cups of water in the cooking pot. Stir.
Add the fish sauce and continue to stir until the desired texture is achieved (I like it a bit thick). Set the palabok sauce aside.
Meanwhile, boil 6 to 8 cups water in clean pot.
Arrange the palabok noodles in a blanching basket. Dip it in boiling water until it gets cooked.
Drain the water and arrange the noodles in a serving plate. Top with palabok sauce. Arrange the toppings over the sauce. Refer to the topping ingredients above.
Serve with lots of love.
Share and enjoy!